Chinese Noodle Vegetable Soup Recipe
Summary
Preparation Time5 MinCooking Time25 Min
Ready In30 MinDifficulty LevelVery Easy
Health IndexHealthyServings4
HealthyHigh Protein
Ingredients
| Sesame oil | 2 Teaspoon | |
| 1 cup broccoflower or broccoli florets | ||
| Carrot | 1/2 Cup (16 tbs), sliced | |
| 2 teaspoons minced ginger root | ||
| Garlic | 1 Clove (5gm), minced | |
| 1 large vegetarian vegetable bouillon cube | ||
| 3 ounces udon or bean thread noodles, broken into 2" pieces | ||
| Shredded cabbage | 1 Cup (16 tbs) | |
| Snow peas | 1/2 Cup (16 tbs), trimmed | |
| Firm tofu | 8 Ounce, cubed | |
| Hot red pepper sauce to taste | ||
Directions
1. In large saucepan, heat oil; add florets, carrot, ginger and garlic. Cook over medium-high heat, stirring frequently, until vegetables are crisp-tender, about 5 minutes.
2. Add bouillon cube, 5 cups water, noodles, bok choy and snow peas; stir to combine. Bring to a boil, stirring occasionally. Reduce heat to low; simmer 10 minutes. Add tofu; cook until heated through. Add hot pepper sauce to taste; serve immediately.
2. Add bouillon cube, 5 cups water, noodles, bok choy and snow peas; stir to combine. Bring to a boil, stirring occasionally. Reduce heat to low; simmer 10 minutes. Add tofu; cook until heated through. Add hot pepper sauce to taste; serve immediately.
Chef
